Formulation of peppermint oil nanoemulsion using conjugates of whey proteins with maltodextrin and its characterization
Indian Journal of Traditional Knowledge (IJTK), 2020•op.niscpr.res.in
Whey protein-maltodextrin conjugate is used as emulsifier and stabilizer to prepare
peppermint (Mentha piperita L.) oil (PO) nanoemulsion. The mean particle size, zeta
potential and poly dispersity index (PDI) of stable PO nanoemulsion (5% oil+ 8% conjugate+
0.5% Tween 80) was 144.8±5.32 nm,-24.40±0.42 mV and 0.217±0.05 respectively and this
formulation was not unstable to food processing conditions like pH 3.0 to pH 7.0, heat
treatments and ionic strength 0.1 M to 1.0 M. The emulsion was stable at 25 C for 15 days …
peppermint (Mentha piperita L.) oil (PO) nanoemulsion. The mean particle size, zeta
potential and poly dispersity index (PDI) of stable PO nanoemulsion (5% oil+ 8% conjugate+
0.5% Tween 80) was 144.8±5.32 nm,-24.40±0.42 mV and 0.217±0.05 respectively and this
formulation was not unstable to food processing conditions like pH 3.0 to pH 7.0, heat
treatments and ionic strength 0.1 M to 1.0 M. The emulsion was stable at 25 C for 15 days …
Abstract
Whey protein-maltodextrin conjugate is used as emulsifier and stabilizer to prepare peppermint (Mentha piperita L.) oil (PO) nanoemulsion. The mean particle size, zeta potential and poly dispersity index (PDI) of stable PO nanoemulsion (5% oil+ 8% conjugate+ 0.5% Tween 80) was 144.8±5.32 nm,-24.40±0.42 mV and 0.217±0.05 respectively and this formulation was not unstable to food processing conditions like pH 3.0 to pH 7.0, heat treatments and ionic strength 0.1 M to 1.0 M. The emulsion was stable at 25 C for 15 days and its particle size is 332.2±4.66 nm at 15th day of storage. Agar
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